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Quantity Technique

Project:

Linear Programming

Submitted by:
Dayego, Kris Zarah
Malabanan, Ronel
Odiaman, Kate Wensley
Orna, Nelson
Toca, Mharla Jhane
Vasquez, Heidilita

Submitted to:
Ms. Geraldine Dimaculangan
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Introduction

Kakanin or Native Delicacies are essential part of the Filipino food culture. It has
a uniquely taste . These are snacks usually made with or containing any or
combination of coconut milk, rice flour, glutinous rice, cassava and
sugar. Kakanin are usually prepared whenever there is a special occasion like fiesta,
birthday, Christmas, anniversary or just enjoy a fun afternoon kakanin snack party
with your family and friends. Majority requires minimum of time and effort to make
and the procedures are easy to follow. One of these Pinoy delicacies are Puto is a type
of steamed rice cake usually served as snack or as accompaniment to savory dishes
such as dinuguan or pancit in Philippine cuisine and believed to be derived
from Indian puttu of Kerala origin. It is eaten as is or with butter and/or grated
fresh coconut, or as an accompaniment to a number of savoury viands most
notably, dinuguan. We also has Kutsinta with grated coconut as merienda in some part
of the Philippines. Kutsinta or kuchinta or even brown rice cake is a type of kakanin
that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey thats
what lye water does at the same time.
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Related Studies

We witness puto de leche and crema de kutsinta as famous pinoy delicacies but as
other face of it puto de leche and crema de kutsinta as subject to market. Mrs. Nancy
Diaz, 57 years old, live in Makiling, Calamba City, Laguna she has the knowledge of
making these two pinoy classic miryenda. She used her talent and knowledge of
making these puto de leche and crema de kutsinta as small business. Her story was
she woke up in the morning as early as 3am, preparing what she need to market until
6am. She cost her Php 400 for the ingredients needed in making this rice cakes and
sell every puto de leche Php 12 and crema de kutsinta Php 10. She actually has the
availability of doing these puto de leche and crema de kutsinta 3 hours a day. She
admits that there are hard times in selling of it. Approximately she made usually 30
puto de leche and 30 crema de kutsinta and according to her she gain in Php 100 is the
smallest and Php 260 if all she produced were sold. There are times that not all of she
produced are sold. Sometimes she experience gain and sometimes loss, but thats the
environment of business. We used our knowledge in linear programming that helps
her to strategized the quantity she produce to avoid experiencing loss and to maximize
her profit.

According to her, making this two products are

easy because the procedures are almost the same. For
making puto de leche which is a combination of leche
flan and puto, it requires 2 process, mixing and
steaming. It takes 6 minutes to combine all the
ingredients consisting of egg yolks and condensed
milk for leche flan and flour, sugar, and baking
powder for the puto. Continue to whisk until the
texture becomes smooth and sticky. Arrange in a
steamer until well done. Take the puto de leche out of
the steamer and let it cool.
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For the crema de kutsinta, mix the egg yolks, condensed milk and vanilla for the
yema and the flour, sugar, food coloring and water
for the kutsinta until well blended. Pour into
molders and steam until done. Remove from
steamer then allow few minutes to cool before
removing from the molders then serve with or
without grated coconut.
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Maximization Problem
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A small business produces two types of desert which is puto de leche and crema
de kutsinta. Both deserts require mixing and steaming work. Each batch of puto de
leche requires 6 minutes of mixing and 7 minutes of steaming work and each batch of
crema de leche requires 45 minutes of mixing and 30 minutes of steaming work.
There are 140 minutes of mixing and 630 minutes of steaming available per day.
Atleast 2 batches of puto de leche and 2 batches of crema de kutsinta is needed to be
produce. The business can gain a profit of Php 108 in each batch puto de leche and
Php 90.00 in each batch crema de kutsinta. In each batch, there are 9 pieces of puto de
leche and 9 pieces of crema de kutsinta. How many batches of puto de leche and
crema de kutsinta should produce by the small business in order to maximize the
profit?

Objective : To maximize profit

Let x = be the no. of batches of puto de leche to produce

y = be the no. of batches of crema de kutsinta to produce

Available
X Y
Time

Mixing 6 7 140mins

Steaming 45 25 630mins

Profit P108 P90

Subjected to:

6x + 7y 140

45x + 25y 630

X2

Y2
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B
D

A C

A (2,2) = P396

B (2,19) = P1926

C (13,2) = P1584

D (6,15) = P1998 *Optimal Solution*

Conclusion:

Therefore, Mrs Nancy Diaz, the owner of a small business which is Sari-Sari
Store and her sideline that produces two types of desert which is puto de leche and
crema de kutsinta, she needs to produce 6 batches of puto de leche and 15 batches of
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crema de kutsinta to maximize the profit and in order to get the highest profit of
P1998.

Recommendation:

For the students:

-To improve this study, make more further research using the internet or books in the
library.

-Make use of another instrument other than interviewing. You may use survey sheets
for wider information.

To others:

- If wanted to have a business like this you can ask the interviewed person to ask how.

- Puto Leche and Crema de Kutsinta can be a nice business. You can start from a
small capital then maximize your profit.

Reflection:

Through reflecting on the team process we have become aware of useful

strategies to deal with the problem and to gain commitment to the goal of the team.
Developing our skill is an important benefit for our learning. We discussed each
problem and helped each other to understand the problem. We are free to share our
ideas and knowledge with each other and that definitely made our learning process
more interactive interesting and enjoyable.